I never really used to enjoy baba gaboush – until recently when I caught up with a girlfriend at one of my favourite Chelsea cafés. As I was ordering my morning cup of tea I found myself eyeing out a quinoa salad topped with a baba ganoush yogurt dressing… (of course, eating lunch at 10 in the morning is totally normal).
Suffice to say, it was amazing and I got hooked. I even went as far as eating that very same salad three more times that week. Naturally, I just had to try and replicate it and share it with you all.
Eggplant, also known as aubergine, is part of the nightshade vegetable family and is often used in traditional middle eastern, Italian and Greek dishes. Nutritionally eggplant is rich in dietary fiber and B vitamins and also a good source of essential minerals – particularly manganese, copper & potassium. Additional to vitamins & minerals eggplant (particularly the skin) is also full of phytonutrients that nourish the brain and function as antioxidants that protect our cells from damage. As an extra bonus all the dietary fibre makes it very filling and promote stable blood sugar levels, which explains why eggplant has traditionally been used to manage and prevent diabetes.
The recipe calls for Greek yogurt, which is a new spin to baba ganoush (for me anyway). I really love the addition of yogurt and the creaminess it adds but I left it as an optional ingredient for those of you who are dairy free. I haven’t tried with soy or other dairy yogurt substitutes, but this dip is delish even without the yogurt.
|Yogurt Baba Ganoush|| || |
- 2 medium sized eggplants (aubergine)
- 1 minced garlic clove
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1-2 tbsp Greek yogurt (optional)
- Preheat oven to 200 C
- Wash and halve eggplants and place in preheated oven for 20-25 mins until soft
- Scoop out the insides of the baked eggplant and place in a blender
- Add lemon juice, garlic, tahini, salt & pepper and blend for a minute or so until all the ingredients are well combined
- Scoop out the baba ganoush from the blender into a bowl. Gently stir in yogurt (optional) and extra salt & pepper if needed.
- Drizzle with olive oil and a sprinkle of cracked pepper before serving.
- Store in the fridge for up to 3 days
My favourite ways to serve…
- Use as dressing in or with salads or roasted vegetables (adding the Greek yogurt makes it ideal as a dressing)
- Serve as a dip with cut up vegetables
- Use as spread on these gluten free Chia Seed Crispbread Crackers topped with a little cucumber or tomato.
- Serve as dipping for falafels or meatballs